Frequently asked questions

Yes. Our phone is answered 24 hours a day, 7 days a week. Out of hours, call anyway: you'll reach the engineer.

Our breakdown response target is to be on site within 6 hours of your call, and contract customers get priority. We'll give you an honest arrival time when you ring.

Keep doors shut, move high-risk food to working equipment if you can, and record product temperatures. Chilled food must be kept at 8°C or below by law in Northern Ireland.

At least once or twice a year for most commercial equipment, and more often for busy kitchens, cold rooms and plant.

EU F-Gas Regulation (EU) 2024/573 applies directly in NI under the Windsor Framework. Great Britain has a separate regime. Read our F-Gas guide.

Yes. Our service reports and temperature checks support your HACCP plan and are ready for EHO visits and customer audits. HACCP itself stays with your business.

We complete the records after every visit. As the operator, you need to keep them for at least 5 years. We can hold copies too.

Ciaran, the owner. You speak to the engineer who fixes it.

We prefer premium brands like Mitsubishi and J&E Hall, and regularly work on Danfoss, Bitzer, Güntner, RDM and Bicold equipment.

Yes. We work UK-wide, across Northern Ireland, England, Scotland and Wales.

Yes. We hold £5 million public liability insurance.

We're looking for apprentice engineers. See careers.

Yes. We test, diagnose and re-gas car air conditioning systems.

No job is too big or too small. We've repaired soft-serve ice cream machines as well as factory plant.